Tasty House Chinese Restaurant, 611 G Ave, Grundy Center, IA 50638 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: some general cleaning is needed in back storage room especially under shelves and equipment
- Foods are cooled using appropriate methods
Observation: observed improper cooling methods-corrected
- Pre-cleaning equipment and utensils and loading soiled items into warewashing machines
Observation: observed a lot of waste food in floor drain under 3 compartment sink. Be sure to prescrape all dishes to minimize amount of food particles
- Bare hand contact with ready to eat foods
Observation: bare hand contact observed when moving cheese wonton onto plate. Be sure to use tongs, etc. Corrected.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: 5 gallon buckets of brown sauce (54deg on top), sesame sauce and sweet/sour sauce were sitting at room temperature cooling. Be sure to cool in small batches and store in refrigerator when not in use. Move to refrigerator when food falls below 135 deg. Corrected.
|
01/12/2016 | Regular |
- Hand drying provided
Observation: paper towel dispenser in employee restroom doesn't seem to be working properly
|
11/13/2014 | Regular |
- Cleaning of cooking and baking equipment
Microwave needs cleaning.
- Using a handwashing sink- operation and maintenance
employee restroom sink needs to have items cleared out from in front of it so it is accessible for use every time restroom is used.
- Food storage containers identified with common name of food
label bins of dry goods if removed from original packaging.
- Frozen PHF/TCS foods are properly slacked and thawed
Thawing should be done under cool running water. Keep thawing food protected by washing, rinsing and sanitizing the sink first or keeping food in a collander or other removable, washable container. Dry goods bins in back store room should be washed, rinsed and sanitized before every refill. Food should be stored up off the floor in back room (onions, lettuce in box).
- Food storage - preventing contamination from the premises
Thawing should be done under cool running water. Keep thawing food protected by washing, rinsing and sanitizing the sink first or keeping food in a collander or other removable, washable container. Dry goods bins in back store room should be washed, rinsed and sanitized before every refill. Food should be stored up off the floor in back room (onions, lettuce in box).
|
04/23/2013 | Routine |
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